ing. Everything should be the best in the way
of materials, and a proper attention to the rules, with some practice,
will ensure success.

Puddings are either boiled, baked or steamed; if boiled, the materials
should be well worked together, put into a thick cloth bag, previously
dipped in hot water, wringing it slightly and dredging the inside
_thickly_ with flour; tie it firmly, allowing room for it to swell;
drop it into a kettle of _boiling_ water, with a small plate or saucer
in the bottom to keep it from sticking to the kettle. It should not
cease boiling one moment from the time it is put in until taken out,
and the pot must be tightly covered, and the cover not removed except
when necessary to add water from the _boiling_ tea-kettle when the
water is getting low. When done, dip immediately in cold water and
turn out. This should be done just before placing on the table.

Or butter a tin pudding-mold or an earthen bowl; close it tight so
that water cannot penetrate; drop it into boiling water and boil
steadily the required time. If a bowl is used it should be well
buttered and not quite filled with the pudding, allowing room for it
to swell; then a cloth wet in hot water, slightly wringing it, then
floured on the inner side, and tied over the bowl, meeting under the
bottom.

To steam a pudding, put it into a tin pan or earthen dish; tie a cloth
over the top, first dredging it in flour, and set it in a steamer.
Cover the steamer closely; allow a little longer time than you do for
boiling.

Molds or basins for baking, steaming or boiling should be well
buttered before the mixture is put into them. Allow a little longer
time for steaming than for boiling.

Dumplings boiled the same way, put into little separate cloths.

Batter puddings should be smoothly mixed and free from lumps. To
ensure this, first mix the flour with a very small portion of milk,
the yolks of the eggs and the sugar thoroughly beaten together, and
added to this; then add the remainder of the milk by degrees, then the
seasoning, then the beaten whites of eggs last. Much success in making
this kind of pudding depends upon a strict observance of this rule;
for, although the materials may be good, if the eggs are put into the
milk before they are mixed with the flour, there will be a custard at
the top and a soft dough at the bottom of your dish.

All sweet puddings require a _little_ salt to prevent insipidity and
to draw out the flavor of